Tender Chicken Ricotta Meatballs in Creamy Spinach Alfredo Pasta
Indulge in a comforting, flavorful dish that combines juicy chicken ricotta meatballs with a rich, creamy spinach Alfredo Pasta sauce. This recipe is perfect for a cozy family dinner or a special occasion, offering a perfect balance of protein, veggies, and carbs.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 tbsp chopped parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 8 oz fettuccine pasta
- 2 cloves garlic minced
- 3 tbsp unsalted butter
- 2 cups baby spinach
- 1 1/4 cups heavy cream
- 3/4 cup grated parmesan cheese for sauce
- Pinch of nutmeg optional
Instructions
- In a large bowl, mix together ground chicken, ricotta cheese, grated parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper.
- Roll the mixture into meatballs and place on a lined baking sheet. Bake at 400°F (200°C) for 18-20 minutes or until golden and cooked through.
- While meatballs are baking, cook pasta according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt butter and sauté garlic until fragrant. Add spinach and cook until wilted.
- Pour in the heavy cream, bring to a gentle simmer, then stir in parmesan cheese and nutmeg. Simmer until sauce thickens.
- Add the cooked pasta and gently toss to coat. Add the baked meatballs on top and let them warm through in the sauce for a few minutes.
- Serve hot, topped with extra parmesan and fresh parsley if desired.
